Description
Delicious Teriyaki Chicken Skewers grilled to perfection with a homemade tangy and sweet teriyaki sauce. These skewers are quick to prepare and perfect for a savory main course that combines tender chicken thighs with a flavorful glaze, garnished with green onions and toasted sesame seeds.
Ingredients
Scale
Teriyaki Sauce
- ⅓ cup + 2 tablespoons low-sodium soy sauce
- 3 tablespoons light brown sugar packed
- 3 tablespoons rice wine vinegar
- 2 tablespoons honey
- 2 teaspoons minced garlic
- 1 teaspoon grated ginger
- 1 teaspoon pure sesame oil
- 4 tablespoons cold water
- 2 tablespoons cornstarch
Chicken Skewers
- 8 bamboo skewers
- 2 pounds boneless skinless chicken thighs cut into 1 to 1½-inch pieces
- 1 teaspoon kosher salt
- 1 teaspoon fresh cracked black pepper
- 2 tablespoons thinly sliced green onion (optional garnish)
- 2 teaspoons toasted sesame seeds (optional garnish)
Instructions
- Make the Teriyaki Sauce: Add soy sauce, brown sugar, rice wine vinegar, honey, minced garlic, grated ginger, and sesame oil to a 2 to 3-quart heavy-bottom saucepan over medium-high heat. Whisk to combine thoroughly.
- Thicken the Sauce: In a small bowl, combine cold water and cornstarch. Whisk this mixture into the saucepan. Continue whisking often until the sauce thickens, about 4-5 minutes. Remove from heat and let it cool.
- Prepare the Grill: Heat your grill (charcoal or gas) until hot, about 15 minutes if using charcoal, to get a medium-high and even cooking temperature.
- Assemble Skewers: Thread the chicken pieces onto the bamboo skewers evenly. Leave space at the bottom for easy handling.
- Season the Chicken: Sprinkle salt and fresh cracked black pepper over the chicken skewers evenly.
- Brush with Sauce: Reserve ⅓ cup of the teriyaki sauce for after cooking. Brush the remaining sauce onto both sides of each chicken skewer using a pastry brush.
- Grill the Skewers: Place the skewers on the grill and cook for 5-7 minutes per side, turning before the chicken crisps too much. Cook until the internal temperature reaches 165°F.
- Finish with Sauce and Garnish: After cooking, brush the reserved teriyaki sauce over the chicken skewers. Sprinkle with sliced green onions and toasted sesame seeds if using. Serve immediately.
Notes
- Soak bamboo skewers in water for 30 minutes before grilling to prevent burning. Metal skewers can also be used as an alternative.
- Marinate the chicken in the teriyaki sauce for 30 minutes to a few hours prior to grilling for more flavor absorption.
- When threading chicken pieces on skewers, leave some space at the bottom for easy turning on the grill.
- Store cooled cooked chicken off the skewers in an airtight container in the refrigerator for up to 4 days.
- Freeze cooked chicken in a ziplock bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Keep an eye on the grill temperature to avoid burning or over-crisping the chicken.
Nutrition
- Serving Size: 1 skewer
- Calories: 220 kcal
- Sugar: 6 g
- Sodium: 400 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 0 g
- Protein: 25 g
- Cholesterol: 75 mg
